Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue Cheese

I put bacon, blue cheese, and maple syrup in a salad. I’m glad we had this talk. Let’s continue our chat over enormous helpings of Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue Cheese.

Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue Cheese is not to be taken lightly. This is a big-spoon situation. The ideal serving size of Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue Cheese will unabashedly dwarf whatever else on the plate has the nerve to call itself the “main” dish. Salty-sweet-nutty-crunchy-creamy Warm Brussels Sprouts Salad with Bacon, Blue Cheese, and Kamut is a flavor bonanza that steals the dinner show, no apologies.

Now, if you paused at the words “Brussels Sprouts,” fear not. High temperature oven roasting transforms the little green guys into caramelized vegetable candy. Yes, I just typed the words “vegetable candy.” Did I mention there’s bacon?

Speaking of bacon…maple syrup. We add a touch to the dressing for that perfect sweet balance our salty bacon and blue cheese demand. Maple syrup and walnuts are flavor BFFs, plus walnuts boast a killer crunch factor, so let’s add them too.

If you are not familiar with Kamut, it is similar to wheat berry or farro. It has a firm texture and nutty flavor that makes it a fabulous addition to pilafs, soups, and today’s recipe, a rich whole grain salad. Like millet (the secret to my Pumpkin Granola’s irresistible crunch), Kamut is a grain that’s been around since B.C. times but has only recently reemerged in American diets. A versatile grain, Kamut is also my new pick to serve with my Chicken Stir Fry with Thai Peanut Sauce in place of rice, as its higher in fiber, nutrients, and all-around tastiness.

One bite of Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue Cheese and you will be all up in, around, and under its rich combination of flavors. Tasty whole grains, tangy blue cheese, salty bacon, sweet maple syrup, and crunchy walnuts join forces to create one super-fab fall side that will have you wondering why these ingredients aren’t all sold next to each other at the grocery store.

For a shorter cooking time: The day before, place Kamut Berries in a small bowl, cover with water, and let soak overnight at room temperature.

To prepare the dish: In a large pot with a tight-fitting lid, bring 3 cups water to a boil. Add Kamut. Cover, reduce heat to low, and simmer for 30-40 minutes (45-60 minutes if berries have not been soaked), until grains are tender. Drain and set aside.

Meanwhile, place rack in upper third of oven and preheat to 400 degrees F. Cut off the brown ends of the Brussels sprouts and remove any yellow outer leaves. Slice in half length-wise, then spread onto a rimmed baking sheet. Drizzle with 3 tablespoons olive oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat. Roast Brussels sprouts for 35-40 minutes, until soft and lightly blistered, shaking the pan every 15 minutes to promote even browning.

Arrange uncooked bacon in a single layer on a slotted broiler tray or oven-proof wire rack (such as a cooling rack used for cookies.) Line a rimmed baking sheet with foil and place the rack with bacon on top. Place in the oven and cook until bacon is deep golden brown and crisp, 12 to 20 minutes, depending upon the thickness of the bacon and desired crispiness. Remove from the oven and place bacon slices between two paper towels atop a dinner plate. When cool enough to handle, chop roughly.

Heat remaining 1 tablespoon olive oil in a large skillet over medium. Place walnuts into skillet and toast, stirring frequently, until fragrant, about 3 minutes (decrease the temperature if the walnuts begin to brown too quickly.) Add the cooked Kamut Berries, remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring, until Kamut Berries are heated through, about 2 minutes. Drizzle with maple syrup and balsamic vinegar. Add roasted Brussels sprouts and bacon, stir to toss, then remove pan from heat. Quickly stir in 1/2 cup cheese until it begins to melt. Top with remaining 1/4 cup cheese and parsley. Serve immediately.

Notes

For faster cooking, soak Kamut Berries overnight prior to use. All ingredients can be prepared in advance, up to step 5.
Refrigerate leftovers in an air-tight container for up to 3 days. Reheat carefully in the microwave.

I really, really want to like brussel sprouts. After 45 years of life I finally tried one in a restaurant, and it was better than I thought! Then i came home and whipped up a batch, sat down, tried one and it was not so good. Apparently I need a better recipe. With all the flavors going on in this one, I think I would like them! Blue cheese makes everything better!

Vegetable candy sounds awesome to me! And so do bacon and blue cheese, what a combo! Now, I think I’ve never eaten kamut, but I do love farro so I think I’d like that as well! And I definitely have to try to roast brussel sprouts because every blogger out there says they’re delish… but I find them to be like… too smelly. I bet they’re great when roasted, though!
Pinning and hopefully making this for dinner soon c:

I just found your blog! I a also the wife of a Law Student who is constantly hungry and enjoys my cooking! All of your recipes look AMAZING! Thanks for posting them!! I plan to recreate some of your meals! YUM!

Well hello there! I am so happy that you found my blog and took time to say hi. How far along is your hubby in law school? Do you feel like you have an honorary degree yet? :) Thanks so much for your kind words, and I hope you love the recipes you find!

I used to hate brussels sprouts but now I’ve totally grown to love them. This salad looks so hearty and flavorful, I will have to try this some time! Especially since the weather is cooling down. And it has bacon!

I feel like quite the ignoramus. Thanks for outlining what kamut is, I’ve never heard of it (actually, no… I think I ate it in bread once but the grains look much more interesting). This salad looks freaking divine! I love every single ingredient in it… match made in heaven! xx

I’m craving brussels sprouts now because this salad looks so delicious! I wasn’t familiar with kamut but I do love farro and wheatberries (which I only recently had)! You’ve inspired me to make something very similar soon…thank you! And I’ll keep a lookout for kamut! : )